Pressure-related cooling and freezing techniques for the food industry: fundamentals and applications.

abstract：:Microwave cooking has gained considerable importance as an energy-saving, convenient, and time-saving cooking method. This article reviews the state of the art of microwave cooking and the existing publishing data on the effects of microwave cooking on nutritive values of moisture, protein, carbohydrate, lipid, minera...

journal_title：Critical reviews in food science and nutrition

authors： Cross GA,Fung DY

更新日期：1982-01-01 00:00:00

abstract：:Depression is a common, recurrent, and debilitating illness that has become more prevalent over the past 100 years. This report reviews the etiology and pathophysiology of depression, and explores the role of omega 3 polyunsaturated fatty acids (n-3 PUFA) as a possible treatment. In seeking to understand depression, g...

journal_title：Critical reviews in food science and nutrition

authors： Deacon G,Kettle C,Hayes D,Dennis C,Tucci J

更新日期：2017-01-02 00:00:00

abstract：:Blood has traditionally been used as a high protein ingredient in both human food and animal feed, with resulting economic, environmental and nutritional benefits. However, potentially serious health and safety issues related to blood consumption, particularly the risk of pathogenic or harmful metabolic materials, the...

journal_title：Critical reviews in food science and nutrition

authors： Ofori JA,Hsieh YH

更新日期：2014-01-01 00:00:00

abstract：:The known properties of saffron (Crocus sativus, L.) and its components have been examined. Recently, hormone like effects in green algae and the anti-cancerogenic and anti-toxic effects, have been observed. In particular, the effects of crocetin, a carotenoids (8,8'-diapo-8,8'-carotenoic acid) present in saffron and ...

journal_title：Critical reviews in food science and nutrition

authors： Giaccio M

更新日期：2004-01-01 00:00:00

abstract：:The lay press often heralds polyphenols as panacea for all sorts of diseases. The rationale is that their antioxidant activity would prevent free radical damage to macromolecules. However, basic and clinical science is showing that the reality is much more complex than this and that several issues, notably content in ...

journal_title：Critical reviews in food science and nutrition

authors： Visioli F,De La Lastra CA,Andres-Lacueva C,Aviram M,Calhau C,Cassano A,D'Archivio M,Faria A,Favé G,Fogliano V,Llorach R,Vitaglione P,Zoratti M,Edeas M

更新日期：2011-07-01 00:00:00

abstract：:The food and health applications of bioactive peptides have grown remarkably in the past few decades. Current elucidations have shown that bioactive peptides have unique structural arrangement of amino acids, conferring distinct functionalities, and molecular affinity characteristics. However, whereas interest in the ...

journal_title：Critical reviews in food science and nutrition

authors： Acquah C,Agyei D,Obeng EM,Pan S,Tan KX,Danquah MK

更新日期：2020-01-01 00:00:00

abstract：:Consumption of lactic acid bacteria (LAB) has been suggested to confer health-promoting effects on the host. However, effects of LABs have been reported to be species- and strain-specific and the mechanisms involved are subjects of discussion. Here, the possible mechanisms by which LABs induce antipathogenic, gut barr...

journal_title：Critical reviews in food science and nutrition

authors： Ren C,Faas MM,de Vos P

更新日期：2020-05-05 00:00:00

abstract：:Phytic acid is present in many plant systems, constituting about 1 to 5% by weight of many cereals and legumes. Concern about its presence in food arises from evidence that it decreases the bioavailability of many essential minerals by interacting with multivalent cations and/or proteins to form complexes that may be ...

journal_title：Critical reviews in food science and nutrition

authors： Cheryan M

更新日期：1980-01-01 00:00:00

abstract：BACKGROUND:Food 3 D printing is an emerging food processing technology. Due to the advantages of functionalization, customization, personalized nutrition design, simplified supply chain and broadening existing food materials, 3 D printing has been extensively studied in the food sector in the past decade. Many factors ...

journal_title：Critical reviews in food science and nutrition

authors： He C,Zhang M,Fang Z

更新日期：2020-01-01 00:00:00

abstract：:Fermented dairy products represent an excellent source for a wide range of probiotics with several health benefits that add to the positive value of conventional milk. Acidophilus milk is a regular milk enriched with Lactobacillus acidophilus, one of the beneficial bacterial species found in the colon, that renders th...

journal_title：Critical reviews in food science and nutrition

authors： Farag MA,El Hawary EA,Elmassry MM

更新日期：2020-01-01 00:00:00

abstract：:Scientific reports have shown that iron deficiency is positively associated with adiposity. With the high prevalence of iron deficiency and obesity in developing countries and women being particularly affected, this review was carried out with the aim of elucidating the link between iron status and adiposity in women ...

journal_title：Critical reviews in food science and nutrition

authors： Aderibigbe OR,Pisa PT,Vorster HH,Kruger SH

更新日期：2014-01-01 00:00:00

abstract：:Carrageenan (CGN) is a common food additive that has been widely used for decades as a gelling, thickening and stabilizing agent. Carrageenan has been proven safe for human consumption; however, there has been significant confusion in the literature between CGN and the products of intentional acid-hydrolysis of CGN, w...

journal_title：Critical reviews in food science and nutrition

authors： McKim JM,Willoughby JA Sr,Blakemore WR,Weiner ML

更新日期：2019-01-01 00:00:00

abstract：:Marine organisms are increasingly being investigated as sources of bioactive molecules with therapeutic applications as nutraceuticals and pharmaceuticals. In particular, nutraceuticals are gaining popularity worldwide owing to their therapeutic potential and incorporation in functional foods and dietary supplements. ...

journal_title：Critical reviews in food science and nutrition

authors： Suleria HA,Masci PP,Gobe GC,Osborne SA

更新日期：2017-05-24 00:00:00

abstract：:Among alternatives that are currently under investigation to replace the use of synthetic fungicides to control postharvest diseases in fresh produce and to extend their shelf life, chitosan application has shown promising disease control, at both preharvest and postharvest stages. Chitosan shows a dual mode of action...

journal_title：Critical reviews in food science and nutrition

authors： Romanazzi G,Feliziani E,Baños SB,Sivakumar D

更新日期：2017-02-11 00:00:00

abstract：:The epidemiologic evidence for a role of antioxidants in inhibiting carcinogenesis in humans is briefly summarized. Mechanistic pathways of protection by antioxidants are illustrated with the prevailing model of gastric carcinogenesis in humans. In this model, ascorbic acid may be involved at the early stage of chroni...

journal_title：Critical reviews in food science and nutrition

authors： Correa P

更新日期：1995-01-01 00:00:00

abstract：:The therapeutic effects of carotenoids as dietary supplements to control or even treat some specific diseases including diabetic retinopathy, cardiovascular diseases, bacterial infections, as well as breast, prostate, and skin cancer are discussed in this review and also thoughts on future research for their widesprea...

journal_title：Critical reviews in food science and nutrition

authors： Maghsoudi S,Taghavi Shahraki B,Rabiee N,Fatahi Y,Bagherzadeh M,Dinarvand R,Ahmadi S,Rabiee M,Tahriri M,Hamblin MR,Tayebi L,Webster TJ

更新日期：2021-01-05 00:00:00

abstract：:The glycemic carbohydrates we consume are currently viewed in an unfavorable light in both the consumer and medical research worlds. In significant part, these carbohydrates, mainly starch and sucrose, are looked upon negatively due to their rapid and abrupt glucose delivery to the body which causes a high glycemic re...

journal_title：Critical reviews in food science and nutrition

authors： Gangoiti J,Corwin SF,Lamothe LM,Vafiadi C,Hamaker BR,Dijkhuizen L

更新日期：2020-01-01 00:00:00

abstract：:Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty, and economical foods. Previously hurdle technology, i.e., a combin...

journal_title：Critical reviews in food science and nutrition

authors： Singh S,Shalini R

更新日期：2016-01-01 00:00:00

abstract：:The combination of levulinic acid and sodium dodecyl sulfate (SDS) in recent years has shown considerable promise as an antimicrobial intervention. Both ingredients have been designated by the U.S. Food and Drug Administration (FDA) as Generally Recognized as Safe (GRAS) for being used as a flavoring agent and multipu...

journal_title：Critical reviews in food science and nutrition

authors： Zhou M,Doyle MP,Chen D

更新日期：2020-01-01 00:00:00

abstract：:The characteristic physical properties of food gels result from the ability of certain proteins and polysaccharides to form continuous three-dimensional molecular networks. Development of new products based on gels, and improvements to existing ones, require a basic understanding of the intermolecular forces by which ...

journal_title：Critical reviews in food science and nutrition

authors： Oakenfull D

更新日期：1987-01-01 00:00:00

abstract：:In the urinary system, urolithiasis is the third prevalent disorder which causes severe pain in individuals. Urinary stones are composed of calcium oxalate (CaOx) and calcium phosphate in approximately 80% of patients. Although various drugs and surgery operations are used to treat the disease, side effects of drugs a...

journal_title：Critical reviews in food science and nutrition

authors： Zeng X,Xi Y,Jiang W

更新日期：2019-01-01 00:00:00

abstract：BACKGROUND:Inconsistencies exist with regard to the influence of omega-3 supplementation on 25-hydroxyvitamin D (25(OH)D) levels, which could be attributed to many factors, such as the duration and dose of omega-3 supplementation, and individuals' baseline 25(OH)D levels. Therefore, to address the inconsistencies, we c...

journal_title：Critical reviews in food science and nutrition

authors： Alhabeeb H,Kord-Varkaneh H,Tan SC,Găman MA,Otayf BY,Qadri AA,Alomar O,Salem H,Al-Badawi IA,Abu-Zaid A

更新日期：2020-12-25 00:00:00

abstract：:In the field of agricultural and food processing, high power ultrasound (HPUS) is recognized as a green, physical and non-thermal technology in improving the safety and quality of foods. The functional properties of food proteins are responsible for texture, yield and organoleptic of food products which are the theore...

journal_title：Critical reviews in food science and nutrition

authors： Kang D,Zhang W,Lorenzo JM,Chen X

更新日期：2020-05-25 00:00:00

abstract：:The growing interest in the substitution of synthetic food antioxidants by natural ones has fostered research in identifying new low-cost antioxidants having commercial potential. Fruits such as mango, banana, and those belonging to the citrus family leave behind a substantial amount of residues in the form of peels, ...

journal_title：Critical reviews in food science and nutrition

authors： Babbar N,Oberoi HS,Sandhu SK

更新日期：2015-01-01 00:00:00

abstract：:Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in th...

journal_title：Critical reviews in food science and nutrition

authors： Liang Z,Fang Z,Pai A,Luo J,Gan R,Gao Y,Lu J,Zhang P

更新日期：2020-09-03 00:00:00

abstract：:Dried pasta represents a primary food in the diet of many populations who mainly perceive its quality in terms of cooking performances. Indeed, this and other aspects of pasta quality arise from several technological parameters starting from the usage of durum wheat semolina as raw material. In this paper, the chemica...

journal_title：Critical reviews in food science and nutrition

authors： de Noni I,Pagani MA

更新日期：2010-05-01 00:00:00

abstract：:Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, ...

journal_title：Critical reviews in food science and nutrition

authors： Singh P,Wani AA,Saengerlaub S,Langowski HC

更新日期：2011-02-01 00:00:00

abstract：:The knowledge of the electrical properties of the materials to be processed or measured is important in the design of the equipment. Dielectric properties determine the behavior of the materials, when subjected to high frequency or microwave fields in dielectric heating processes or cooking. This article is a review o...

journal_title：Critical reviews in food science and nutrition

authors： Içier F,Baysal T

更新日期：2004-01-01 00:00:00

abstract：:During the past few decades, food industry has explored various novel thermal and non-thermal processing technologies to minimize the associated high-quality loss involved in conventional thermal processing. Among these are the novel agitation systems that permit forced convention in canned particulate fluids to impro...

journal_title：Critical reviews in food science and nutrition

authors： Singh AP,Singh A,Ramaswamy HS

更新日期：2017-05-03 00:00:00

abstract：:Chronic diseases are responsible for approximately 71% global deaths. These are characterized by chronic low-grade inflammation and metabolic alterations. "Functional foods" have been attributed with anti-inflammatory properties, demonstrated in cell lines and murine models; however, studies in humans are inconclusive...

journal_title：Critical reviews in food science and nutrition

authors： Luvián-Morales J,Varela-Castillo FO,Flores-Cisneros L,Cetina-Pérez L,Castro-Eguiluz D

更新日期：2021-01-28 00:00:00